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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Garlic Sweet Potato Mash

by Kenwood Electrics

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Apple and Sweet Potato Saute

by KitchenAid

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Teriyaki Vegetable Skewers

by Tom Douglas

Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Roman-Style Artichokes

Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Stuffing with Fennel Sausage and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sautéed Haricots Verts and Shallots

by Jacques Pépin

Oven-Roasted Potatoes and Onions

by Jacques Pépin

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio

by Staub

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

Glazed Spiral Root Vegetables

by Kyle Weber

Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Crispy Kale and Potatoes

by Greenpan

Perfect Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables

by Le Creuset

Honey-Glazed Carrots

by Sansaire

Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

Potatoes au Gratin

by Sur La Table & Ben Witten

Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

Sweet Potato Gnocchi

by KitchenAid

Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables

by Braun

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stuffed Butternut Squash

by Jacques Pépin

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